Creamy Tuscan Shrimp

yield: 4 SERVINGS prep time: 10 MINUTES cook time: 20 MINUTES total time: 30 MINUTES

Quick and easy, creamy, bold, and delicious, this creamy Tuscan Shrimp recipe is just as versatile as it is nourishing!

* 2 Tbsp avocado oil

* 1 shallot, finely chopped*

* 1 (14-oz) can full-fat coconut milk

* 1 tsp tapioca flour or cornstarch

* 1 lemon, zested

* 1 cup artichoke hearts

* ½ cup sun-dried tomatoes, drained

* 2 Tbsp capers

* 2 tbsp fresh parsley, chopped

* ¼ tsp red pepper flakes, optional

* ¼ tsp black pepper

* ½ tsp sea salt, to taste

* 1.5 to 2 lbs raw shrimp, peeled and deveined

1. Add the avocado oil to a large skillet and heat to medium-high. Add the shallot and cook, stirring frequently until fragrant, about 2 minutes.

2. Add everything but the shrimp and bring to a full but gentle boil. Cook, stirring occasionally, until the sauce thickens, about 10 minutes. Add the shrimp and cook until the shrimp is completely pink and cooked through, about 5 to 8 minutes.

3. Serve with choice of side dishes, and enjoy!